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Italian Spiral Meat Loaf

Take a classic comfort food to delicious new heights with this impressive recipe. Sausage, pizza sauce and mozzarella give Italian meatloaf roll extra personality. —Megan Krumm, Schererville, Indiana
  • Total Time
    Prep: 40 min. Bake: 1-1/4 hours
  • Makes
    12 servings


  • 2 large eggs, lightly beaten
  • 1 cup pizza sauce, divided
  • 1 cup seasoned bread crumbs
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1 teaspoon dried oregano
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 pounds lean ground beef (90% lean)
  • 1 pound bulk Italian sausage
  • 1/2 pound sliced deli ham
  • 2 cups shredded part-skim mozzarella cheese, divided
  • 1 jar (6 ounces) sliced mushrooms, drained


  • Preheat oven to 375°. In a large bowl, combine the eggs, 3/4 cup pizza sauce, bread crumbs, onion, green pepper, oregano, garlic, salt and pepper. Crumble beef and sausage over mixture and mix well.
  • On a piece of parchment, pat beef mixture into a 12x10-in. rectangle. Layer the ham, 1-1/2 cups cheese and mushrooms over beef mixture to within 1 in. of edges. Roll up jelly-roll style, starting with a short side and peeling parchment away as you roll. Seal seam and ends. Place seam side down in a greased 13x9-in. baking dish; brush with remaining pizza sauce.
  • Bake, uncovered, 1 hour. Sprinkle with remaining cheese. Bake until no pink remains and a thermometer reads 160°, 15-20 minutes longer. Using 2 large spatulas, carefully transfer meat loaf to a serving platter.
    Freeze option: Securely wrap and freeze cooled baked meat loaf in foil. To use, partially thaw in refrigerator overnight. Unwrap meat loaf; reheat on a greased shallow baking pan in a preheated 350° oven until heated through and a thermometer inserted in center reads 165°.
Nutrition Facts
1 slice: 386 calories, 23g fat (9g saturated fat), 130mg cholesterol, 981mg sodium, 12g carbohydrate (4g sugars, 1g fiber), 31g protein.

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  • cherylyoung
    Dec 7, 2014

    This has a very good and different taste from the usual meat loaf. A nice change of pace. The only thing I changed was to layer the ham, just to make it easier.

  • fishrgal
    Oct 30, 2014

    I made this recipe exactly as written and it was alright, but not my favorite. The ham just didn't seem to go with the rest of it. I love ham, but did not care for it this way. I will probably make this when I have to feed a lot (will not include ham next time), but my favorite recipe is still Mom's Meat Loaf by Michelle Beran.

  • LunaFranco
    Oct 8, 2014


  • GusPot
    May 23, 2014

    LOVE this meatloaf and I'm not a meatloaf fan! QUESTION: What are the instructions for cooking after freezing? Do I thaw first?

  • maddmudder01
    Apr 26, 2014

    This is the only meatloaf my son will eat and the only one I've made for several years now. It will either make two smaller loaves or enough for me to slice and freeze. It reheats well. Excellent recipe - it's a keeper!

  • Appy_Girl
    Dec 18, 2013

    I totally agree with the other reviewers. This is a wonderful recipe. The only changes I made was to add a 1/2 cup of ricotta cheese to the meat loaf mixture. Veal, pork and beef. Instead of rolling I simply folded in in half. Much easier to work with. This does make a very large serving. No problem. I cut the meat loaf in 1/2 and placed 1/2 of raw mixture into the freezer all ready to be baked when ready to use. Then I gently reshaped the remaining loaf and baked as directed,This is by far one of the tastiest meat loafs that I have made in quite a while.JanieVolunteer Field Editor.( Cooks Corner )

  • Patricia K
    Jan 7, 2013

    I have made this 3 times, twice I cut recipe in half and it was still great. Good recipe for large group of guests.

  • santosdebbie2010
    Oct 19, 2012

    we loved this recipe! best meat loaf I have tried.

  • kittycraft
    Sep 16, 2012

    No comment left

  • cla565
    Apr 23, 2012

    My family devours this Meat-loaf every time I make it!